Egg Salad with Cottage Cheese - no mayo

The perfect egg salad isn't about drowning eggs in mayonnaise - it's about letting fresh ingredients shine while creating a protein-rich, satisfying meal. This version uses creamy cottage cheese to deliver all the richness you crave with an extra nutrition boost. After countless test batches in my kitchen, I've found this combination creates an egg salad that's both light and satisfying, perfect for everything from quick lunches to elegant afternoon gatherings.

I discovered this mayo-free version during a health kick when I was looking to boost protein while cutting back on heavy condiments. Now it's become my go-to lunch, especially when topped with ripe avocado on crusty sourdough. My teenage son, typically skeptical of 'healthy' versions, actually prefers this to traditional egg salad.

Essential Ingredients

• Eggs: Farm-fresh eggs provide the best flavor and richest yolks. Look for eggs that have been properly refrigerated and are free from cracks.
• Cottage Cheese: Choose small or medium curd for the smoothest texture. Full-fat offers the creamiest result, but low-fat works well too.
• Smoked Paprika: This adds a subtle smokiness that elevates the entire dish. Make sure it's fresh and aromatic.
• Sweet Pickle Relish: Adds brightness and crunch. Look for varieties without high fructose corn syrup.
• Sourdough Bread: A good-quality sourdough provides the perfect tangy base. Fresh-baked is ideal.
• Avocado: Choose slightly firm avocados that yield gently to pressure. They should feel heavy for their size.
• Black Pepper: Freshly ground makes a noticeable difference in flavor.
• Sea Salt: Fine sea salt distributes more evenly throughout the mixture.

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Detailed Cooking Instructions

Perfect Hard-Boiled Eggs

Fill a pot with enough water to cover eggs by 1 inch. Bring water to a gentle boil over medium-high heat. Gently lower room-temperature eggs into water using a slotted spoon. Set timer for exactly 9 minutes for firm but creamy yolks. Meanwhile, prepare an ice bath in a large bowl. Immediately transfer eggs to ice bath when timer rings. Let eggs cool completely, about 5 minutes. Gently tap and roll eggs on counter to crack shells. Peel under running water for easiest shell removal.

Air Fryer Method (Alternative)

Preheat air fryer to exactly 270°F. Place eggs directly in air fryer basket. Cook for precisely 12 minutes. Transfer immediately to prepared ice bath. Follow same cooling and peeling process as above.

Preparing The Base

Chop peeled eggs into small, uniform pieces. Place cottage cheese in a bowl and break up any large curds. Add smoked paprika, salt, and freshly ground pepper. Fold ingredients together gently until well combined. Taste and adjust seasonings as needed.

Adding Mix-ins

Fold in sweet pickle relish, draining excess liquid first. Add any optional ingredients like diced red onion or herbs. Mix until everything is evenly distributed. Let sit for 5 minutes to allow flavors to meld.

Assembly

Toast sourdough bread until golden brown. Mash ripe avocado and spread on warm toast. Top generously with egg salad mixture. Finish with extra black pepper and paprika if desired.

When I started experimenting with healthier egg salad versions, my mother shared her secret of adding just a touch of smoked paprika. It adds that subtle depth that makes people wonder what makes this version so special.

Texture Variations

The beauty of this recipe lies in its adaptability. Sometimes I'll leave the eggs slightly chunkier for more texture, or pulse the cottage cheese briefly in a food processor for a smoother spread. Each variation offers a slightly different but equally delicious experience.

Make-Ahead Tips

While this salad is quick to prepare, I often make a double batch on Sunday for easy lunches throughout the week. The flavors actually develop nicely after a day in the refrigerator, though I always add fresh avocado just before serving.

Serving Suggestions

Create a beautiful brunch board by serving this egg salad alongside fresh vegetables, whole grain crackers, and fresh fruit. It's become my go-to for casual weekend gatherings.

This egg salad has become my signature dish for spring gatherings and light lunches. It proves that healthy alternatives don't mean sacrificing flavor - sometimes they lead to something even better than the original. The combination of protein-rich eggs and cottage cheese with creamy avocado creates a satisfying meal that keeps you energized throughout the day.

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Frequently Asked Questions

→ How long does this egg salad keep in the fridge?

The egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this egg salad without bread?

Yes, you can serve it in lettuce wraps for a low-carb option or enjoy it on its own.

→ How can I ensure my eggs are perfectly boiled?

Boil for exactly 9 minutes, then immediately transfer to an ice bath to stop the cooking process.

→ Can I substitute the cottage cheese?

Yes, Greek yogurt can be used as a substitute for a different creamy texture.

→ What makes this egg salad high in protein?

The combination of eggs and cottage cheese provides 35 grams of protein per serving.